Teriyaki Chicken Thighs Bowl

Name: Teriyaki Chicken Thighs Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz Chicken Thighs; 3 cups Broccoli; 3 tbsp soy sauce + 2 tbsp mirin + 1 tbsp honey + 1 tsp ginger (teriyaki); 1 tsp cornstarch; 2 cups cooked rice; 1 tbsp neutral oil; Sesame seeds and scallion

Sweet-savory glaze, weeknight speed.

🍽️ Japanese ⏱️ 10 min prep · 15 min cook 👥 Serves 2 📊 Beginner

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Ingredients

12 oz Chicken Thighs
3 cups Broccoli
3 tbsp soy sauce + 2 tbsp mirin + 1 tbsp honey + 1 tsp ginger (teriyaki)
1 tsp cornstarch
2 cups cooked rice
1 tbsp neutral oil
Sesame seeds and scallion

Method

Stir the teriyaki ingredients with the cornstarch and 2 tbsp water.
Sear the Chicken Thighs in oil until browned and cooked through; steam or blanch the Broccoli until crisp-tender.
Pour the sauce into the hot pan and let it bubble and thicken into a glossy glaze, tossing the Chicken Thighs to coat, about 1 minute.
Spoon over rice with the Broccoli, then shower with sesame and scallion.

quickweeknight

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